METHOD:

Pick berries when they are fully ripened but not moldy. Remove any stems, leaves, and foreign matter (bugs).

1. Wash and drain the berries using nylon straining bag (or press), mash and strain out juice into primary fermentor. Keeping all pulp in straining bag, tie top and place in primary.

2. Stir in all other ingredients EXCEPT yeast. Cover primary.

3. After 24 hrs., add yeast. Cover primary.

4. Stir daily, check hydrometer reading (S. G.) and press pulp lightly to aid extraction.

5. When ferment reaches S.G. 1.030 (about 5 days) strain juice from bag. Siphon wine off sediment into glass secondary. Attach airlock.

6. When ferment complete (S.G. has dropped to 1.000 -- about 3 weeks) siphon off sediment into clean secondary. Reattach lock.

7. To aid clearing siphon again in 2 months and again if necessary before bottling.

Makes a nice dry wine; but for earlier consumption or for slightly sweetened wine at bottling: Add 1/2 tsp. stabilizer, then stir in 1/4 lb. dissolved sugar per gallon.

VARIETIES

From same family (Rubus L.), 1/2"-3/4" red or black fruit, Blackberry take core with, Raspberry don't. In same family are Dewberry, Loganberry, and Boysenberry. Varieties to try: Marion, Ebony King,and wild Himalaya Blackberries. Raspberries: Latham , Black Hawk Sumner, and Fairview.